Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

INTRODUCTION: Microbial inoculants can reinvent the value and edible security of cultured sausages. Various studies have demonstrated that starter cultures made up of Lactic acid bacteria (LAB) and Staphylococcus xylosus (known as L-S) isolated from traditional fermented foods were used in fermented...

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Detalles Bibliográficos
Autores principales: Hu, Panpan, Ali, Urooj, Aziz, Tariq, Wang, Li, Zhao, Jianying, Nabi, Ghulam, Sameeh, Manal Y., Yu, Yanqin, Zhu, Yingchun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10033708/
https://www.ncbi.nlm.nih.gov/pubmed/36970674
http://dx.doi.org/10.3389/fmicb.2023.1156413

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10033708/
https://www.ncbi.nlm.nih.gov/pubmed/36970674
http://dx.doi.org/10.3389/fmicb.2023.1156413

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